Serve this dessert with whole fresh raspberries in the summer or, in winter, puree frozen raspberries to serve as a sauce.
- Portion size 8 servings
- 2 cups vanilla wafer crumbs
- 1/2 cup toasted and chopped almond
- 1/2 cup toasted and chopped walnut
- 1 tablespoon granulated sugar
- 1/3 cup melted butter
- 2/3 cups granulated sugar
- 2 tablespoons cornstarch
- 2 cups milk
- 3 egg yolks
- 1 teaspoon vanilla
- 1 1/2 envelopes unflavoured gelatin
- 1/3 cup cold water
- 2 pkg (300gm) raspberries thawed
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup whipping cream
Crust: In bowl, combine crumbs, almonds and sugar; mix in butter. Pat into 8-inch (2 L) square glass baking dish. Bake in 350°F (180°C) oven for 10 to 15 minutes or until fragrant and lightly browned. Let cool on rack.
Custard Layer: Meanwhile, in heavy saucepan, stir sugar with cornstarch; whisk in milk and cook over medium-low heat, stirring constantly, for 5 to 10 minutes or until slightly thickened and smooth. In bowl, whisk egg yolks; stir in half of the hot milk mixture. Return egg yolk mixture to pan; cook, stirring constantly, for about 3 minutes or until thickened. Remove from heat; stir in vanilla.
Stir gelatin into cold water; let stand for 1 minute, then stir half of the mixture into custard. Cover and set remaining gelatin mixture aside for raspberry layer. Lay plastic wrap directly on surface of custard; let cool. Pour over crust and refrigerate until set, about 2 hours.
Raspberry Layer: Press raspberries through food mill or fine sieve to mask, remove seeds and make about 1 cup (250 mL). Transfer to small saucepan; add sugar and cook over medium heat for 2 minutes, stirring to dissolve sugar. Remove from heat; stir in lemon juice and reserved gelatin mixture until gelatin is dissolved. Chill until consistency of raw egg whites.
Whip cream; fold in raspberry mixture. Spread over custard; cover and refrigerate until set, about 4 hours. (Dessert can be covered and refrigerated for up to 2 days.) Cut into squares to serve with forks.